Tickets go one sale Monday, Oct.8th at 9am as a MasterCard presale running through Oct. 21st.Tickets available to the general public on Monday, Oct. 22nd. Visit www.sobefest.com for more info.
This weekend in Atlantic City you may need a seatbelt, as gravity will not exist. A culinary junkie will be in heaven at the Annual Atlantic City Food and Wine Festival running from July 26th through the 29th. Casinos, theaters and the sandy beach are just the beginning as the festival offers a long list of events from which all are welcome to choose.
Caesar’s Entertainment Atlantic City hosts the festival narrowing venues down to Caesar’s, Harrah’s, Showboat and Bally. Each destination will offer cooking demonstrations, panel discussions, wine seminars, dinners and more with some of the culinary world’s most familiar faces to present. This years roster includes Paula Deen, Tyler Florence, Nadia G. and Buddy Valastro just to name a few.
A birthday is always a reason to celebrate. Most of us will have a special meal, some cake and candles and a gathering with friends and family. When you're a restaurant, however, this type of celebration is elevated to a whole new level. At Toro Chefs Ken Oringer and Jamie Bissonnette are celebrating with Chef Seamus Mullen, one of The Next Iron Chef finalists (from The Food Network) and a special birthday menu. On Monday, December 13th the whole Toro team invites you to come for the party! The celebratory a la carte menu is just available Monday night alongside the regular menu. After dinner, from 10 p.m. on, there will be an afterhours party for one and all. The Toro team will be there to celebrate with music, dancing and, of course, more tapas and sparkling wine.
Many know the Beehive with its Bohemian bistro cuisine, libations, artwork, and live music nightly. This is where Chef Rebecca Newell serves rustic comfort foods infused with American, European, Mediterranean, and Middle Eastern influences seven days a week from 5:30pm -1:00 a.m.
Now see Boston’s hometown girl, Rebecca Newell, fight it out with three other talented women Chefs all setting out to be the The Food Network’s Chopped Champion. When asked to tell what it was like to film the episode Rebecca, who admitted to being a little nervous, said, “The whole thing made me itchy.” She did find the experience “great” and “intense.”
Tune into The Food Network on Tuesday, August 10th, 2010 at 10 p.m. for “Chopped” and cheer on Rebecca.
Last night, 1834 Bar & Burger held their grand opening on 62 Pearl Street in the Financial District, the former home of the French bar and restaurant Perle. Boasting four TV screens in the upstairs dining area and 15 monitors in the downstairs lounge, it is absolutely possible to get a glimpse of MLB Spring Training highlights, catch a hockey game, stay updated on March Madness games and brackets, keep tabs on the NBA, and get a little rowdy watching some futbol all at the same time (Isn't March a great month for sports lovers?). While there, choose from a tasty array of burgers on the menu, prepared by celebrity chef Diane Dimeo, a winner of the Food Network's weekly food competition Chopped. Also be sure to take advantage of 1834's truly outrageous March Madness deal of a burger and a beer for only $5 after 5 p.m. until April 1.
The glamorous crew of the Fontainebleau brings us another star-studded weekend as it hosts The Food Network South Beach Wine & Food Festival during the last weekend of February. In anticipation for spring functions and late-summer nights out, world-renowned chefs and wine experts nestle into the grand hotel for a weekend of culture, education and delicious parties and courses.
SoHo’s trendy eatery, Delicatessen, faces scrutiny as Executive Chef Michael Ferraro moves towards the final round of the Food Network's Chopped -- well barely. Judges Amanda Freitag, Marc Murphy, and Scott Conant gave Ferraro the most brutal condemnation on the last episode because of his improper handling of food.
New York Magazine reported Conant accused Chef Ferraro of not knowing how to use calamari and scolded, “You have a responsibility to serve edible product to the people you’re cooking for.”